This Mini Pumpkin Cinnamon Swirl Bread is a warm hug in a loaf! With pumpkin spice and sweet cinnamon swirls, it’s perfect for cozy mornings or snacks any time of day.
Honestly, you can’t go wrong with pumpkin and cinnamon together—it’s like a fall party in your mouth! 😋 I love to enjoy it fresh from the oven with a little butter. So good!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for ease, or make it fresh by roasting and blending pumpkin. If you’re in a pinch, you’ll find sweet potato puree works great too!
Vegetable Oil: I often use vegetable oil for its neutral flavor, but melted butter adds a nice richness. If you’re looking for a lighter option, try applesauce as a substitute for some of the oil.
Granulated Sugar & Brown Sugar: This combo adds sweetness and moisture. If you’re avoiding refined sugar, coconut sugar is a good swap, but keep in mind it might slightly change the color and flavor.
All-Purpose Flour: For a gluten-free version, a 1:1 gluten-free flour mix works well! Just check if it contains xanthan gum.
How Do I Create the Perfect Cinnamon Swirl?
The cinnamon swirl is what adds a delightful touch to your pumpkin bread. To achieve it, don’t worry if it looks a bit messy—just make sure to swirl it gently into the batter.
- Mix the cinnamon swirl ingredients until just combined; it’s okay if it’s slightly crumbly.
- Pour in half the batter first, followed by half the cinnamon mix, then repeat.
- Use a knife or skewer, swirling in a gentle back-and-forth motion to create a marbled effect. Be careful not to mix too much!
The end result will give you a gorgeous look and a burst of cinnamon flavor in every slice! Enjoy your baking! 🥰
Mini Pumpkin Cinnamon Swirl Bread
Ingredients You’ll Need:
For The Bread:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup vegetable oil (or melted butter)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For The Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
How Much Time Will You Need?
This delightful Mini Pumpkin Cinnamon Swirl Bread takes about 15 minutes to prep and 40-50 minutes to bake. After baking, allow about 15 minutes to cool in the pan before transferring it to a wire rack. In total, plan for about 1.5 hours before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare your mini loaf pan (around 8.5 x 4.5 inches) by greasing and flouring it, or lining it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large bowl, add the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk everything together until the mixture is smooth and well combined. This is where you’ll get that rich pumpkin flavor!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. It’s important to mix well to ensure even distribution of the leavening agents and spices.
4. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredients into the wet mixture. Gently stir until just combined—be careful not to overmix. You want a nice, tender bread, so just mix until no dry flour is visible!
5. Prepare the Cinnamon Swirl:
In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until you have a crumbly mixture. This will add the sweet and spicy swirl to your bread!
6. Assemble the Bread:
Pour half of the pumpkin batter into the prepared loaf pan, smoothing it out with a spatula for evenness. Then, spoon half of the cinnamon swirl mixture over this layer. Pour the remaining batter on top, followed by the rest of the cinnamon mixture.
7. Create the Swirl:
Using a knife or skewer, gently swirl the cinnamon mixture through the batter to create a marbled effect. Don’t overdo it—just a few swirls will create the perfect look!
8. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 40-50 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool the Bread:
Once done, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps maintain that perfect texture!
10. Slice and Enjoy:
Slice up your Mini Pumpkin Cinnamon Swirl Bread and serve it warm. It pairs beautifully with a cup of coffee or tea. Enjoy the wonderful flavors of fall with each bite! 😊
Happy baking!
FAQ for Mini Pumpkin Cinnamon Swirl Bread
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree the pumpkin until smooth. You’ll need about 1 cup of fresh pumpkin puree, which typically comes from about 1 small pumpkin. It’s a great way to enjoy the freshest fall flavors!
What Can I Substitute for Vegetable Oil?
You can use melted butter for a richer taste, or even applesauce to reduce the fat content. If using applesauce, replace half the oil with applesauce for the best results, maintaining moisture without compromising flavor.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to 3 months—just make sure to wrap them well!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your blend includes xanthan gum for the best texture. Your bread will be just as delicious! 🍞✨
